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Rasta Ham

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“I created this as a change from the usual pineapple-clove ham. Ham and onions are drizzled with Jamaican Pickapeppa Sauce (a Worcestershire-like sauce with a tamarind tang that I love), brown sugar and allspice, then baked in a light orange juice and rum mixture. It's perfect with sweet potatoes, with some of the pan juices drizzled over them!”
2hrs 20mins

Ingredients Nutrition


  1. Slice ham 5 times; do not cut all the way through the bottom.
  2. Place an onion slice in each cut.
  3. Combine Pickapeppa Sauce, allspice, coriander and brown sugar; spoon into cuts in ham and drizzle some over whole ham.
  4. Line a roasting pan with aluminum foil; place ham in foil-lined pah.
  5. Combine orange juice and rum; carefully pour over ham.
  6. Cover ham with another piece of foil and seal to form a"packet".
  7. Cover roasting pan with lid and cook in a preheated 375 degree F oven for about 1-1/2 to 2 hours.
  8. Carefully open foil packet (watch out for steam!) and turn ham upside down so the top can absorb some of the orange juice-rum mixture, about 10 to 15 minutes.
  9. Remove from pan and serve!

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